My Culinary Adventure

Lasagne double date night!
As promised, I’m sharing the recipe. This is a combination of two Cooking Light recipes, with a little improvisation. The cottage cheese, cream cheese combo sounds weird, believe me, my Italian friend and I were sure we were going to be sending the men to the store to get ricotta, but it was actually delicious! Have faith.
Ingredients:
2 cups fat-free cottage cheese
4oz (1/2 block) fat-free cream cheese
1 large egg
1/4 cup shredded fresh Romano/Asiago/Parmesan blend (if you can’t find a blend, any of the 3 will work)
1 cup fresh basil
5 cloves garlic
4 cups chopped zucchini
1/2 cup chopped onion
1/2 tsp crushed red pepper
1 large bottle Rao’s Marinara sauce
Lasagne noodles (I’m not listing a number because it will depend if they’re long or short, and how big your pan is, but make it enough for 3 layers)
1 1/2 cups shredded mozzarella cheese
Preparation:
Combine garlic and basil in a small food processor until finely chopped. 
Mix together the cottage cheese, cream cheese, and egg. Then thoroughly stir in the garlic/basil mixture.
Heat a large non-stick skillet, coated with cooking spray, over med-high heat. Add the zucchini and onion and saute until tender, about 5 mins. Stir in most of the sauce (leaving enough to coat the bottom of the lasagne pan).
Spread 1/2 of remaining sauce over the bottom of a 13x9 baking dish for a fairly thin layer. Next layer noodles, top with 1/3 of cottage cheese mixture, then 1/3 of zucchini mixture, and 1/3 of mozzarella. Repeat twice. End with a layer of noodles, topped with sauce, and sprinkle with mozzarella and Romano blend. 
Cover and bake 45 mins, until bubbly. Then uncover and bake 15 more mins. Remove from oven and let stand 5-10 mins.
This dish met with rave reviews! My friend’s boyfriend is a foodie too, so this gets double foodie approval. We didn’t tell them about the cheese mixture until they had already eaten half of the dish and loved it before we revealed our secret. The Rao’s sauce was fantastic too.
If you haven’t stayed in and cooked for a double-date night, I highly recommend it. We had a good time cooking while our boyfriends went out to fetch desert (yes, we were bad after being good), and then got to hang out while it was in the oven. This one is definitely a keeper. 
A side note, this recipe would be great with some turkey sausage or prosciutto (as one of the recipes called for). We didn’t add meat because my friend and her bf were observing Lent.
Enjoy!

Lasagne double date night!

As promised, I’m sharing the recipe. This is a combination of two Cooking Light recipes, with a little improvisation. The cottage cheese, cream cheese combo sounds weird, believe me, my Italian friend and I were sure we were going to be sending the men to the store to get ricotta, but it was actually delicious! Have faith.

Ingredients:

2 cups fat-free cottage cheese

4oz (1/2 block) fat-free cream cheese

1 large egg

1/4 cup shredded fresh Romano/Asiago/Parmesan blend (if you can’t find a blend, any of the 3 will work)

1 cup fresh basil

5 cloves garlic

4 cups chopped zucchini

1/2 cup chopped onion

1/2 tsp crushed red pepper

1 large bottle Rao’s Marinara sauce

Lasagne noodles (I’m not listing a number because it will depend if they’re long or short, and how big your pan is, but make it enough for 3 layers)

1 1/2 cups shredded mozzarella cheese

Preparation:

Combine garlic and basil in a small food processor until finely chopped.

Mix together the cottage cheese, cream cheese, and egg. Then thoroughly stir in the garlic/basil mixture.

Heat a large non-stick skillet, coated with cooking spray, over med-high heat. Add the zucchini and onion and saute until tender, about 5 mins. Stir in most of the sauce (leaving enough to coat the bottom of the lasagne pan).

Spread 1/2 of remaining sauce over the bottom of a 13x9 baking dish for a fairly thin layer. Next layer noodles, top with 1/3 of cottage cheese mixture, then 1/3 of zucchini mixture, and 1/3 of mozzarella. Repeat twice. End with a layer of noodles, topped with sauce, and sprinkle with mozzarella and Romano blend.

Cover and bake 45 mins, until bubbly. Then uncover and bake 15 more mins. Remove from oven and let stand 5-10 mins.


This dish met with rave reviews! My friend’s boyfriend is a foodie too, so this gets double foodie approval. We didn’t tell them about the cheese mixture until they had already eaten half of the dish and loved it before we revealed our secret. The Rao’s sauce was fantastic too.

If you haven’t stayed in and cooked for a double-date night, I highly recommend it. We had a good time cooking while our boyfriends went out to fetch desert (yes, we were bad after being good), and then got to hang out while it was in the oven. This one is definitely a keeper.

A side note, this recipe would be great with some turkey sausage or prosciutto (as one of the recipes called for). We didn’t add meat because my friend and her bf were observing Lent.


Enjoy!

  1. gourmetsgirl reblogged this from gourmetsgirl and added:
    Updated with the recipe!